KCRW's Good Food (Food and Drink)

Noma chefs Rene Redzepi and David Zilber are sharing their fermentation lab secrets with the world in a new book. Speaking of fermented, we’re going across the pond to the birthplace of cheddar cheese, while foraging expert Pascal Baudar is creating funky brews using local, natural ingredients. Also: Tokyo turnips are popping up at the market, and two friends of Good Food recently received a special honor.

We all deserve a little sweetness. So this week, we’re all about baking, preserving, and appreciating desserts. Rose Levy Beranbaum shares her “Baking Basics.” We’ll hear about an unusual homage to cake. Joyce Goldstein is a master of preservation.. And Food52’s Kristen Miglore collects essential sweet treat recipes in “Genius Desserts.” Also: sunchokes at the market and LA’s love for pan dulce.

Trump has called NAFTA the “worst” trade deal in history, but professor Alyshia Galvez says it’s Mexico’s food system that bears the brunt of it. Santa Barbara is home to some of California’s greatest seafood and produce, as Jason Paluska and Pascale Beale know all too well. Plus: a culinary tour of the New York’s most diverse borough, and novelist Jervey Tervalon dedicates a poem to his late friend Jonathan Gold.

Gustavo’s Great Tortilla Tournament is this Sunday and our judges are faced with the ultimate decision: corn or flour? Bill Esparza talks tortilla makers in the LA area. And did you know that inside your tortilla is an ancient process, perfected over centuries? Also, L.A. Taco’s Daniel Hernandez recalls a Guadalajara taco crawl with Jonathan Gold. Plus: some tips on cooking eggplant, now in season.

A new book examines the intersection of American feminism and Jell-O. This Labor Day, throw some desserts on the grill. Nathaniel Rich dives into the consequences of ignoring climate change warnings. Does vertical farming yield the same nutrient content as open air agriculture? Also: Tien Nguyen remembers Jonathan Gold’s impassioned defense of San Gabriel noodle shops, including Nha Trang.

Thai food is having a renaissance. We revisit conversations with James Syhabout of Hawker Fare and Pok Pok’s Andy Ricker, who are showing U.S. diners the wider canon of Thai food. We also hear about Bangkok’s unique food culture. How does the history of Thai food in LA tell the story of Thai assimilation? Plus: hear Jonathan Gold’s original review of Jitlada, the beloved Thai restaurant in Hollywood.

This week the world lost its most highly decorated chef, Joël Robuchon. Chef Ludo Lefebvre recalls lessons he learned at the hands of this master. We also revisit Evan Kleiman and Jonathan Gold’s 2014 visit to Robuchon’s Vegas restaurant. Jean Trinh investigates how some diners in LA can stand waiting two or more hours in line. Finally, we recall Jonathan Gold’s coverage of the influential rap group N.W.A.

There’s a Jonathan Gold-sized hole in the heart of Los Angeles. The Pulitzer-winning LA Times food critic died on July 21, prompting an outpouring of grief and love from around the world. For this special tribute, we gathered the voices of colleagues, friends, chefs, and listeners to celebrate the man who taught us how to eat and live in LA. We dedicate this show to our former colleague of 20 years.

Tradition exists to be honored and improved upon. Venerable classics like grilled cheese sandwiches can only get better, according to chef Eric Greenspan. The food traditions of Italy are well documented, but for Roads & Kingdom’s Matt Goulding and writer Elizabeth Minchilli, there’s always more to learn. A year after opening Vespertine, chef Jordan Kahn wants to keep his diners guessing.

What elevates a dish or market to cult status? Eggslut’s Alvin Cailan is eating through LA’s burger scene to figure out the city’s obsession with the sandwich (and who makes the essential LA burger). In Oakland, loyal customers have sworn by the fresh produce at Berkeley Bowl since 1977. Alon Shaya’s new book breaks down Israeli flavors that influenced him as a chef. And Jon Bonne wants to uncomplicate drinking wine.

Cooking at home doesn’t mean you need a million cookbooks, according to San Francisco Chronicle columnist Jessica Battilana. Nancy Singleton Hachisu is an authority on making Japanese food at home and her new book is her most ambitious yet. Jonathan Gold heads to the westside for Travis Lett’s take on Japanese cuisine. Martha Mendoza investigates fraudulent seafood labels. Plus: shishito peppers at the market.

The death of Anthony Bourdain is a loss felt around the world. His nomadic spirit redefined how many of us ate and traveled. We dug through the Good Food archives for Evan’s past interviews with Bourdain about everything from “Kitchen Confidential” to No Reservations. Plus, a visit to a remarkable memorial in New York. Also, we learn more about Tony’s love of punk rock from his 2010 appearance on KCRW’s Guest DJ Project.

Water may be the essence of life but it’s subject to near-constant misuse. Journalist Mark Arax profiles a couple running a water monopoly in the Central Valley. A once abundant Cambodian lake is in decline, leaving fisherman and half the population scrambling for fish. We’ve heard of using less water but what about eating less water? And Mark Gold (Jonathan’s brother) shares tips on water conservation in LA.

It’s summer cookout season, and Mark Bittman has some essential grilling tips. Third-generation butcher Katie Flannery talks life in the beef business. English chef James Whetlor wants us to consider eating more goat. As Filipinotown gentrifies, the owners of a new bar are trying to reach out to their neighbors. Jonathan Gold talks food-centric cinema. And a peculiar vegetable is popping up at the farmers market.

Fine dining is nice, but sometimes the best bites are those that remind us of home. Nigella Lawson wants to celebrate home cooks in her latest book. Jonah and Amanda Freedman are recreating the bagels of their childhood at their modern Jewish deli, Freedman’s. Beyond the bagels, Jonathan Gold says the rest of the menu at Freedman’s is delicious and nostalgic in ways difficult to explain. Also, peaches at the market.